Quick, hearty, and satisfying, these Breakfast Burritos are filled with flavorful sausage, scrambled eggs, crispy hash browns, cheese, avocado, and salsa. Wrap up tight and grilled to golden perfection, they're a great breakfast on the go or a make ahead meal for any time of day.
After making my Grilled Stuffed Burritos, I knew I wanted to make a breakfast version. My son, who's a pro at wrapping burritos thanks to a past job, showed me how to get that perfect seal, making these an easy and delicious breakfast or brunch.
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Why You'll Love Breakfast Burritos
Great for meal prep: Make a batch ahead of time, wrap them in foil, and reheat when ready.
Customizable: You can easily swap ingredients to fit your taste or dietary needs.
Portable and satisfying: Ideal for busy mornings, road trips, or a handheld brunch.
Key Ingredients
Large burrito tortillas: Soft and sturdy for holding all the fillings without tearing.
Scrambled eggs: The base of any good breakfast burrito, adding protein and fluffiness.
Ground breakfast sausage: Adds savory flavor and richness. You can go spicy or mild.
Shredded hash browns: Pan fried in the skillet with the sausage ingredients for crispy texture.
Avocado: Creamy and mild, it balances the spicy elements.
Red bell pepper and jalapeno: Add a pop of color and kick of heat.
Onion: Adds savory depth and pairs perfectly with the sausage.
Shredded cheese: Melty and gooey, it helps hold everything together.
Salsa: Homemade canned salsa or fresh pico de gallo for a tangy, zesty finish.
Ingredient Substitutions
- Swap bacon or chorizo for sausage if you want smoky or spiced up flavor.
- Use a hash brown patty instead of shredded potatoes for a crisp, uniform bite.
- Replace eggs with scrambled tofu and skip the meat for a vegetarian version.
Recipe Variations
Southwest style: Add black beans, corn, and pepper jack cheese.
Low carb: Use a low carb tortilla and skip the potatoes or sub keto roasted radishes for the potato.
Brunch Burrito Bake: Layer assembled burritos in a casserole dish, top with enchilada sauce and cheese, and bake.
Top Tips
- Line up all your fillings before assembling so you can work quickly.
- Don't overfill the tortilla. This helps prevent breakage when rolling.
- Always start grilling seam side down to seal the burrito shut.
- Make sure fillings are warm before rolling to help the cheese melt inside.
How to Store and Reheat
Store: wrap individually in foil and refrigerate foru p to 4 days.
Freeze: wrap tightly in foil, then place in a freezer bag. Freeze for up to 2 months.
Reheat: Bake at 375°F in foil untl hot, or unwrap the microwave until heated through.
Serve With...
Pair your burritos with:
More Breakfast Recipes to Try
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📖 Recipe
Grilled Breakfast Burritos with Sausage and Eggs
Equipment
- Cooking spray
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Ingredients
- 12 ounces ground breakfast sausage
- 1 cup hash browns
- 1 medium jalapeno diced
- ½ medium red bell pepper diced
- ½ small onion diced
- 8 large eggs
- 1 medium avocado cut into slices
- ½ cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- Homemade Salsa (optional)
- Taco Sauce (optional)
Instructions
- Heat the oil in a large nonstick skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up, 7 minutes, or until it is browned and slightly crisp. Remove the sausage to a paper-towel-lined plate using a slotted spoon.
- Add the onions, jalapeno, and red pepper to the skillet. Saute for 3 minutes, or until the vegetables begin to soften.
- Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the skillet and set aside.
- Add the eggs to a large mixing bowl and whisk until thoroughly combined. Pour the eggs into the hot skillet and cook, stirring for 3 minutes, until eggs are fluffy and cooked through.
- Warm the burrito wrappers for 10 seconds in the microwave to make them more flexible (optional). Build the burrito by layering the avocado, eggs, cheese, sausage, salsa (if using) and cilantro (if using).
- Grill the burritos on a hot grill pan for 3 minutes on each side, until lightly browned. Serve with taco sauce (if using)
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